Basil Oil

• 2 tablespoons kosher salt
• 1 1/2 cups cleaned fresh basil leaves, off the stems
• 1 cup virgin or extra virgin olive oil
• Any seared and roasted or pan-roasted fish, poultry, or meat
• Roasted Cod with Confit Bayaldi
• Cod and Potato Cakes Provencal with Ratatouille
• Saddle of Lamb with Ratatouille

1. Combine 2 quarts water and the salt in a large pot and bring to a boil over high heat.
2. Add the basil and blanch 15 seconds, or until it is bright green and wilted; immediately plunge it into a bowl of ice water.
3. Drain the basil, wrap it in a kitchen towel, and gently squeeze out as much water as possible.
4. In a blender, combine the basil with the oil and blend until smooth.
5. Strain through a cheesecloth-lined sieve, without pressing down on the solids.

kosher salt, fresh basil, virgin, poultry, cod

Taken from www.cookstr.com/recipes/basil-oil (may not work)